Mmm, nothing beats gathering around a simmering pot of shabu shabu on a chilly evening! This beloved Japanese hot pot is the ultimate cozy dinner—simple, interactive, and endlessly customizable. Whether you’re craving something light and fresh or rich and comforting, we’ve rounded up 32 irresistible recipes to warm your soul. Dive in and discover your new favorite way to enjoy this delicious, communal meal!
Classic Beef Shabu Shabu with Ponzu Sauce
Evenings like this call for something simple yet soul-nourishing, a meal that unfolds gently like the pages of a well-loved book. There’s a quiet comfort in preparing shabu shabu, watching thin slices of beef dance in simmering broth before dipping them into bright, citrusy ponzu.
Ingredients
– A couple of cups of dashi stock
– A splash of soy sauce
– A tablespoon of mirin
– A pound of thinly sliced beef sirloin
– A handful of napa cabbage leaves
– A couple of shiitake mushrooms, sliced
– A small carrot, julienned
– A quarter cup of ponzu sauce
– A few green onions, chopped
Instructions
1. Pour 2 cups of dashi stock into a pot and bring it to a gentle simmer over medium heat.
2. Add a splash of soy sauce and 1 tablespoon of mirin to the pot, stirring gently to combine.
3. Arrange 1 pound of thinly sliced beef sirloin, a handful of napa cabbage leaves, a couple of sliced shiitake mushrooms, and a small julienned carrot on a platter for easy access.
4. Using chopsticks, dip a slice of beef into the simmering broth for about 10-15 seconds until it turns pale pink (tip: don’t overcrowd the pot to maintain the broth’s temperature).
5. Remove the beef and immediately dip it into a small bowl with 1/4 cup of ponzu sauce.
6. Repeat with the remaining beef, cooking one slice at a time for the best texture.
7. After all the beef is cooked, add the napa cabbage, shiitake mushrooms, and carrot to the broth.
8. Simmer the vegetables for 3-4 minutes until tender but still slightly crisp (tip: keep the broth at a steady simmer to avoid overcooking).
9. Serve the vegetables alongside the beef, garnished with a few chopped green onions.
10. Ladle the hot broth into bowls to enjoy as a soothing soup (tip: save the broth—it’s packed with flavor from the meat and veggies).
You’ll love how the tender, just-cooked beef melts in your mouth, its richness perfectly cut by the tangy ponzu. For a creative twist, serve it with a side of steamed rice to soak up every last drop of that savory broth, turning a simple meal into a cozy feast.
Seafood Shabu Shabu with Nori Broth
Vaguely, I recall the first time I encountered this dish—a gentle simmer that promised comfort in every bubble. Today, I’m recreating that memory with a nori broth that whispers of the sea, inviting you to dip and savor each morsel slowly.
Ingredients
– 4 cups of water
– 2 sheets of nori, torn into small pieces
– a splash of soy sauce (about 1 tbsp)
– a pinch of salt
– 1 lb of mixed seafood (like shrimp and scallops)
– a couple of cups of assorted vegetables (such as napa cabbage and mushrooms)
Instructions
1. In a large pot, pour 4 cups of water and heat over medium-high heat until it reaches a gentle simmer, about 180°F.
2. Add the torn nori sheets to the pot and let them steep for 5 minutes to infuse the broth with a subtle umami flavor.
3. Stir in a splash of soy sauce and a pinch of salt, then reduce the heat to low to maintain a slow simmer.
4. Tip: For a richer broth, let the nori steep a bit longer, up to 10 minutes, but avoid boiling to prevent bitterness.
5. Gently add the mixed seafood to the broth and cook for 3-4 minutes, until the shrimp turn pink and opaque and the scallops are firm to the touch.
6. Tip: Don’t overcrowd the pot; cook the seafood in batches if needed to ensure even cooking.
7. Add the assorted vegetables to the pot and simmer for another 2-3 minutes, just until they are tender but still crisp.
8. Tip: Slice the vegetables thinly for quicker cooking and better absorption of the broth’s flavors.
9. Carefully ladle the broth, seafood, and vegetables into serving bowls.
Naturally, the broth carries a delicate salinity from the nori, while the seafood remains tender and juicy. Serve it with a side of steamed rice or enjoy it as is for a light, comforting meal that feels like a warm embrace.
Vegetarian Tofu Shabu Shabu with Sesame Dipping Sauce
Beneath the gentle steam rising from the pot, there’s a quiet comfort in preparing this nourishing meal, a moment to slow down and savor each step. It’s a dish that invites reflection, much like the careful simmer of broth and the delicate dance of tofu in hot liquid. Every element comes together softly, offering warmth and simplicity in each bite.
Ingredients
– 1 block of firm tofu, cut into bite-sized cubes
– 4 cups of vegetable broth
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– A splash of rice vinegar
– A couple of cloves of garlic, minced
– 1 teaspoon of grated ginger
– 2 tablespoons of sesame seeds
– A handful of fresh spinach leaves
– 1 carrot, thinly sliced
Instructions
1. Pour 4 cups of vegetable broth into a large pot and heat it over medium-high heat until it reaches a gentle simmer, about 180°F.
2. Add 1 tablespoon of sesame oil to the simmering broth, stirring gently to incorporate it evenly.
3. Tip: To enhance the broth’s depth, let it simmer for 5 minutes before adding other ingredients, allowing the flavors to meld.
4. Place 1 block of firm tofu, cut into bite-sized cubes, into the broth, ensuring they are fully submerged.
5. Cook the tofu for 3–4 minutes, until it firms up slightly and absorbs some of the broth’s flavor.
6. Stir in 2 tablespoons of soy sauce and a splash of rice vinegar, mixing well to combine with the broth.
7. Add a couple of cloves of minced garlic and 1 teaspoon of grated ginger, stirring to distribute them throughout the pot.
8. Tip: For a richer aroma, toast 2 tablespoons of sesame seeds in a dry pan over low heat for 2 minutes until golden, then set aside for garnish.
9. Incorporate a handful of fresh spinach leaves and 1 thinly sliced carrot into the pot, stirring gently.
10. Cook for an additional 2–3 minutes, until the spinach wilts and the carrot softens but still has a slight crunch.
11. Tip: Avoid overcooking the vegetables to maintain their vibrant color and nutrients, removing the pot from heat as soon as they are tender.
12. Ladle the shabu shabu into bowls, ensuring each serving has a mix of tofu, vegetables, and broth.
13. Sprinkle the toasted sesame seeds over the top as a finishing touch.
Each spoonful brings a soothing blend of soft tofu and crisp vegetables, bathed in a savory broth with hints of sesame and ginger. Enjoy it with a side of steamed rice or simply on its own for a light, fulfilling meal that warms from the inside out.
Mushroom Medley Shabu Shabu with Miso Soup Base
There’s something quietly grounding about a simmering pot of shabu shabu, especially as autumn whispers in. Today’s mushroom medley version, with its miso-kissed broth, feels like a gentle embrace after a long day—simple, nourishing, and deeply comforting.
Ingredients
– 6 cups of water
– 1/4 cup of white miso paste
– a splash of soy sauce
– a couple of cloves of garlic, minced
– 1-inch piece of fresh ginger, sliced thin
– 8 ounces of assorted mushrooms (like shiitake, cremini, and oyster), sliced
– 1/2 pound of thinly sliced beef (such as ribeye)
– a handful of baby spinach
– 2 green onions, chopped
Instructions
1. Pour 6 cups of water into a large pot and place it over medium-high heat.
2. Add the minced garlic and sliced ginger to the water, bringing it to a gentle simmer for 5 minutes to infuse the broth with flavor.
3. Whisk in 1/4 cup of white miso paste until fully dissolved, being careful not to boil the broth to preserve the miso’s delicate taste.
4. Stir in a splash of soy sauce and let the broth simmer for another 2 minutes over low heat.
5. Add the sliced assorted mushrooms to the pot and cook for 3-4 minutes, until they begin to soften and release their earthy aroma.
6. Using chopsticks or a slotted spoon, dip the thinly sliced beef into the hot broth for 30-45 seconds, just until it turns pink and is no longer raw.
7. Tip: For the best texture, avoid overcrowding the pot—cook the beef in small batches to keep the broth hot and ensure even cooking.
8. Stir in the handful of baby spinach and cook for 1 minute, until it wilts slightly but remains vibrant green.
9. Tip: Taste the broth at this stage; if it needs more depth, add another small splash of soy sauce, but remember the miso is already salty.
10. Remove the pot from the heat and ladle the shabu shabu into bowls, ensuring each serving has a mix of mushrooms, beef, and spinach.
11. Garnish with the chopped green onions for a fresh, crisp finish.
12. Tip: Serve immediately with steamed rice on the side to soak up the flavorful broth, enhancing the overall meal.
Unfolding in each spoonful, the tender beef and earthy mushrooms meld with the umami-rich miso base, creating a soothing, layered experience. Try serving it with a side of pickled vegetables for a contrasting crunch that brightens every bite.
Pork Belly Shabu Shabu with Garlic Soy Sauce
Sometimes, the simplest meals become the most memorable, especially when shared with loved ones around a simmering pot. This pork belly shabu shabu, with its garlicky soy dipping sauce, feels like a warm embrace on a cool evening—a gentle reminder to slow down and savor each bite.
Ingredients
– 1 pound of thinly sliced pork belly
– 4 cups of water
– 1 tablespoon of soy sauce
– a couple of garlic cloves, minced
– a splash of sesame oil
– a pinch of sugar
– a handful of chopped green onions
Instructions
1. In a large pot, bring 4 cups of water to a boil over high heat, which should take about 5–7 minutes.
2. Add the thinly sliced pork belly to the boiling water and cook for 2–3 minutes, just until the meat turns opaque and is no longer pink.
3. While the pork cooks, prepare the dipping sauce by combining 1 tablespoon of soy sauce, the minced garlic cloves, a splash of sesame oil, a pinch of sugar, and the chopped green onions in a small bowl; stir well to blend the flavors.
4. Using a slotted spoon or chopsticks, remove the cooked pork belly from the pot and transfer it to a serving plate, allowing any excess water to drain off.
5. Serve the pork belly immediately with the prepared garlic soy sauce for dipping, encouraging everyone to dip each piece as they eat.
Delightfully tender and rich, the pork belly melts in your mouth with each dip into the savory, garlic-infused sauce. Try serving it over a bed of steamed rice or alongside crisp vegetables for a comforting, balanced meal that invites conversation and connection.
Chicken and Leek Shabu Shabu with Spicy Dashi
Lately, I’ve been craving the quiet comfort of a simmering pot, the kind that fills the kitchen with steam and warmth on a crisp autumn evening. This chicken and leek shabu shabu, with its spicy dashi broth, feels like a gentle embrace after a long day—simple, nourishing, and deeply soothing.
Ingredients
– A couple of boneless, skinless chicken breasts, thinly sliced
– One large leek, white and light green parts only, sliced into half-moons
– Four cups of water
– A quarter cup of soy sauce
– Two tablespoons of mirin
– One tablespoon of grated fresh ginger
– A teaspoon of red pepper flakes
– A splash of sesame oil
– A handful of shiitake mushrooms, sliced
– A couple of cups of baby spinach
Instructions
1. In a large pot, combine four cups of water, a quarter cup of soy sauce, two tablespoons of mirin, one tablespoon of grated fresh ginger, and a teaspoon of red pepper flakes.
2. Bring the mixture to a gentle simmer over medium heat, which should take about 5 minutes, and let it bubble softly for another 2 minutes to infuse the flavors—this is your spicy dashi base.
3. Tip: Taste the broth now and adjust the spice level with more red pepper flakes if you like it extra fiery, as it’s harder to adjust once other ingredients are added.
4. Add the sliced leek and shiitake mushrooms to the pot, simmering for 3 minutes until they start to soften but still have a slight crunch.
5. Gently place the thinly sliced chicken breasts into the broth, ensuring they are fully submerged, and cook for 4–5 minutes until the chicken is opaque and cooked through, with no pink remaining.
6. Tip: Avoid overcrowding the pot; add the chicken in batches if needed to keep the broth at a steady simmer for even cooking.
7. Stir in a handful of baby spinach and a splash of sesame oil, cooking for just 1 minute until the spinach wilts but remains vibrant green.
8. Tip: For the best texture, serve immediately after adding the spinach to prevent it from becoming mushy.
9. Ladle the shabu shabu into bowls, making sure to include plenty of broth, chicken, and vegetables.
The tender chicken slices melt in your mouth, while the leeks and mushrooms add a subtle sweetness that balances the spicy, umami-rich dashi. I love serving this with a side of steamed rice to soak up every last drop of the fragrant broth, making it a complete, comforting meal that feels both light and deeply satisfying.
Lamb Shabu Shabu with Minted Yuzu Dressing
Nestled in the quiet of my kitchen, I find myself drawn to the gentle art of shabu shabu, where thinly sliced lamb meets a delicate broth in a dance of simplicity and flavor. This version, with its bright minted yuzu dressing, feels like a whisper of freshness on a crisp autumn day, inviting you to slow down and savor each moment. It’s a dish that speaks to the soul, not just the stomach, offering a comforting embrace with every bite.
Ingredients
– A pound of thinly sliced lamb, about 1/8-inch thick
– Four cups of water for the broth
– A splash of soy sauce, roughly two tablespoons
– A couple of fresh mint leaves, finely chopped
– The juice of one yuzu fruit or a substitute like a mix of lemon and orange juice (about three tablespoons)
– A drizzle of sesame oil, around one tablespoon
– A pinch of salt to season
Instructions
1. Pour four cups of water into a large pot and bring it to a gentle simmer over medium heat, aiming for around 180°F to avoid boiling vigorously.
2. Tip: Keep the heat low to preserve the delicate flavors of the broth and prevent the lamb from toughening.
3. Add a splash of soy sauce and a pinch of salt to the simmering water, stirring gently to combine and infuse the broth with a savory base.
4. Dip a slice of the thinly sliced lamb into the broth using chopsticks or a fork, swishing it back and forth for about 30 seconds until it turns pale pink and is just cooked through.
5. Tip: Work in small batches to avoid overcrowding the pot, which ensures even cooking and a tender texture.
6. Remove the cooked lamb from the broth and set it aside on a plate, repeating the process until all the lamb is prepared.
7. In a small bowl, combine the juice of one yuzu fruit, a drizzle of sesame oil, and the finely chopped mint leaves, whisking them together to create a zesty dressing.
8. Tip: Taste the dressing as you go and adjust with a bit more yuzu juice if you prefer a tangier kick, but avoid overmixing to keep it light.
9. Drizzle the minted yuzu dressing over the cooked lamb just before serving, ensuring each slice is lightly coated for a burst of flavor.
10. Serve the lamb shabu shabu immediately while warm, perhaps with a side of steamed rice or fresh greens to complement the dish.
Yielding to the tender pull of the lamb, each bite melts away with a subtle richness, while the minted yuzu dressing cuts through with a citrusy sharpness that lingers playfully on the tongue. For a creative twist, try serving it over a bed of crisp lettuce or alongside pickled vegetables to add crunch and contrast, making every mouthful a quiet celebration of texture and taste.
Wagyu Beef Shabu Shabu with Truffle Ponzu
Lately, I’ve been craving something that feels both luxurious and comforting, a dish that invites you to slow down and savor each moment around the table. This Wagyu beef shabu shabu with truffle ponzu is just that—a gentle, interactive meal where thin slices of marbled meat dance in a simmering broth, ready to be dipped into an earthy, citrusy sauce. It’s the kind of dinner that turns an ordinary evening into something quietly special.
Ingredients
– 1 pound of thinly sliced Wagyu beef
– 6 cups of dashi broth
– 1/4 cup of soy sauce
– 2 tablespoons of mirin
– 1 tablespoon of rice vinegar
– 1 teaspoon of grated fresh ginger
– 1 clove of minced garlic
– a splash of truffle oil
– a couple of thinly sliced scallions
– a handful of shiitake mushrooms
– a few leaves of napa cabbage
– a pinch of salt
Instructions
1. Pour 6 cups of dashi broth into a large pot and heat it over medium-high heat until it reaches a gentle simmer, about 180°F.
2. Add 1/4 cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of rice vinegar, 1 teaspoon of grated fresh ginger, and 1 clove of minced garlic to the broth, stirring gently to combine.
3. Tip: For the best flavor, let the broth simmer for 5 minutes to allow the ingredients to meld together.
4. Arrange 1 pound of thinly sliced Wagyu beef, a handful of shiitake mushrooms, a few leaves of napa cabbage, and a couple of thinly sliced scallions on a platter for easy access at the table.
5. Using chopsticks or a fork, dip a slice of Wagyu beef into the simmering broth and swish it back and forth for 10-15 seconds until it turns pale pink and is just cooked through.
6. Tip: Avoid overcooking the beef to keep it tender and juicy; it should still have a slight blush.
7. Remove the beef from the broth and dip it into a small bowl containing a splash of truffle oil mixed with a pinch of salt for the ponzu sauce.
8. Repeat the dipping process with the vegetables, cooking the shiitake mushrooms for 2-3 minutes until softened and the napa cabbage for 1-2 minutes until wilted.
9. Tip: Serve the broth as a light soup at the end of the meal, sipping it to enjoy the accumulated flavors from the ingredients.
10. Enjoy the dish immediately while everything is warm and aromatic.
Softly, the Wagyu melts on your tongue with a rich, buttery texture, while the truffle ponzu adds a deep, umami kick that lingers pleasantly. I love serving this with a side of steamed rice to soak up the extra broth, making each bite a harmonious blend of luxury and simplicity.
Spicy Kimchi Shabu Shabu with Kimchi Broth
Musing on this crisp autumn afternoon, I find myself craving something that warms from the inside out—a gentle heat that lingers like a good memory. This spicy kimchi shabu shabu feels like a quiet conversation with myself, each bubble in the broth whispering comfort.
Ingredients
– 4 cups of kimchi with its tangy juice
– 6 cups of water
– a splash of soy sauce (about 2 tablespoons)
– a couple of garlic cloves, minced
– 1 pound of thinly sliced beef (like ribeye or sirloin)
– a handful of napa cabbage leaves
– a few shiitake mushrooms, sliced
– a drizzle of sesame oil (around 1 tablespoon)
– a pinch of red pepper flakes for extra kick
Instructions
1. In a large pot over medium heat, combine the kimchi, its juice, water, soy sauce, and minced garlic.
2. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 20 minutes to develop the flavors—this slow infusion makes the broth deeply aromatic.
3. While the broth simmers, arrange the sliced beef, napa cabbage, and shiitake mushrooms on a plate for easy dipping later.
4. Once the broth has simmered, increase the heat to medium-high and bring it to a boil.
5. Using chopsticks or a slotted spoon, dip a piece of beef into the boiling broth for about 30 seconds until it turns pink and tender—cook it just enough to retain its juiciness.
6. Repeat with the vegetables, dipping the napa cabbage for 1-2 minutes until slightly wilted and the mushrooms for 2-3 minutes until soft.
7. Drizzle sesame oil and sprinkle red pepper flakes into the broth after cooking to enhance the richness and spice without overpowering it.
8. Serve immediately by ladling the broth and ingredients into bowls.
Fresh from the pot, the beef is melt-in-your-mouth tender, while the vegetables add a satisfying crunch against the spicy, umami-rich broth. For a creative twist, try serving it with a side of steamed rice to soak up every last drop, turning a simple meal into a cozy feast.
Crab and Scallop Shabu Shabu with Seaweed Broth
Venturing into the kitchen today feels like a quiet meditation, the steam rising from the pot carrying whispers of the ocean. This shabu shabu, with its delicate crab and scallops, invites a moment of slow, intentional cooking—a gentle dance between land and sea that feels both nourishing and deeply calming.
Ingredients
– 4 cups of kombu seaweed broth, homemade or store-bought
– 8 ounces of fresh lump crabmeat, picked over for shells
– 8 large sea scallops, about 1 pound total
– 1 small bunch of enoki mushrooms, trimmed
– 2 baby bok choy, leaves separated
– A splash of soy sauce, about 1 tablespoon
– A drizzle of toasted sesame oil, around 1 teaspoon
– A couple of thin slices of fresh ginger
– A pinch of sea salt
Instructions
1. Pour the 4 cups of kombu seaweed broth into a large, shallow pot and place it over medium heat on the stove.
2. Add the couple of thin slices of fresh ginger to the broth to infuse it with a subtle warmth.
3. Bring the broth to a gentle simmer, where small bubbles just start to form at the edges, which should take about 5-7 minutes; avoid a rolling boil to keep the flavors delicate.
4. Gently place the 8 large sea scallops into the simmering broth using a slotted spoon, ensuring they are fully submerged.
5. Cook the scallops for exactly 2 minutes, then flip them over with tongs for even cooking—this prevents them from becoming tough.
6. Add the 8 ounces of fresh lump crabmeat to the broth, stirring lightly to distribute it without breaking it up too much.
7. Submerge the separated leaves of 2 baby bok choy into the broth, arranging them around the edges of the pot.
8. Scatter the trimmed small bunch of enoki mushrooms into the broth, letting them soften for about 1 minute.
9. Drizzle in the splash of soy sauce (about 1 tablespoon) and the drizzle of toasted sesame oil (around 1 teaspoon), stirring gently to combine.
10. Season with a pinch of sea salt, tasting the broth and adjusting only if needed, as the soy sauce already adds saltiness.
11. Let everything cook together for another 1-2 minutes until the bok choy is wilted and the mushrooms are tender.
12. Turn off the heat and carefully ladle the shabu shabu into serving bowls, ensuring each portion has a mix of seafood and vegetables.
Delicately, the tender scallops and sweet crab melt on the tongue, while the crisp bok choy and earthy mushrooms add a satisfying contrast. Serve it family-style right from the pot, perhaps with a side of steamed rice to soak up the briny, umami-rich broth, making each bite a quiet celebration of the sea’s generosity.
Duck Breast Shabu Shabu with Orange Miso Sauce
Perhaps there’s something quietly comforting about preparing a meal that asks for your full attention, a gentle ritual of slicing and simmering that brings a sense of calm to the kitchen. Today, I found myself drawn to the delicate balance of rich duck and bright citrus, a dish that feels both elegant and deeply nourishing.
Ingredients
– a couple of boneless duck breasts, about 6 ounces each
– a splash of vegetable oil
– 4 cups of water
– a pinch of salt
– a handful of thinly sliced napa cabbage
– a small bunch of enoki mushrooms
– 2 thinly sliced scallions
– ½ cup of fresh orange juice
– 2 tablespoons of white miso paste
– 1 teaspoon of grated ginger
– a drizzle of honey
Instructions
1. Pat the duck breasts dry with paper towels to ensure a crisp skin, then score the skin in a crosshatch pattern without cutting into the meat.
2. Heat a splash of vegetable oil in a skillet over medium heat, then place the duck breasts skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
3. Flip the duck breasts and cook for another 4-5 minutes until the internal temperature reaches 135°F for medium-rare, then remove from the skillet and let rest for 5 minutes.
4. In a pot, bring 4 cups of water to a gentle simmer over medium heat and add a pinch of salt.
5. Thinly slice the rested duck breast against the grain into ¼-inch pieces.
6. Add the sliced napa cabbage, enoki mushrooms, and scallions to the simmering water and cook for 2-3 minutes until just tender.
7. In a small bowl, whisk together ½ cup of fresh orange juice, 2 tablespoons of white miso paste, 1 teaspoon of grated ginger, and a drizzle of honey until smooth to make the sauce.
8. Dip the sliced duck and vegetables into the hot broth using chopsticks or a fork for a few seconds to warm through, then drizzle with the orange miso sauce before serving.
Vividly tender and rich, the duck melts alongside the crisp vegetables, all brightened by that tangy-sweet orange miso—a harmony that feels both luxurious and simple. Try serving it family-style with extra broth for dipping, or over a bed of steamed rice to soak up every last drop of flavor.
Mixed Vegetable Shabu Shabu with Ginger Soy Dip
Just yesterday, I found myself craving something light yet deeply comforting, the kind of meal that feels like a quiet conversation with the seasons. Mixed vegetable shabu shabu, with its gentle simmer and vibrant colors, became my answer—a simple dance of freshness and warmth, perfect for these early autumn evenings. Paired with a ginger soy dip, it’s a humble dish that invites you to slow down and savor each moment.
Ingredients
– A couple of cups of vegetable broth
– A splash of soy sauce, about 2 tablespoons
– A thumb-sized piece of fresh ginger, grated
– A clove of garlic, minced
– A drizzle of sesame oil, around 1 teaspoon
– A handful of assorted vegetables like carrots, bok choy, and mushrooms, sliced thinly
– A pinch of salt
– A cup of water, if needed for thinning
Instructions
1. Pour 2 cups of vegetable broth into a large pot and heat it over medium-high heat until it reaches a gentle simmer, around 180°F. Tip: Use a thermometer to avoid boiling, which can make the broth cloudy.
2. Add the sliced vegetables to the simmering broth and cook for 3-4 minutes, until they are tender but still crisp. Tip: Stir occasionally to ensure even cooking and prevent sticking.
3. While the vegetables cook, in a small bowl, combine 2 tablespoons of soy sauce, the grated ginger, minced garlic, 1 teaspoon of sesame oil, and a pinch of salt, whisking until well blended. Tip: Let the dip sit for a minute to allow the flavors to meld together.
4. Remove the pot from the heat and ladle the vegetables and broth into serving bowls.
5. Serve immediately with the ginger soy dip on the side for dipping.
From the first bite, the crisp-tender vegetables play against the rich, umami depth of the dip, creating a harmony that’s both refreshing and deeply satisfying. I love serving it over a bed of steamed rice or with a sprinkle of toasted sesame seeds for an extra crunch that feels like a little celebration of simplicity.
Sukiyaki-style Shabu Shabu with Sweet Soy Broth
Sometimes, the simplest meals become the most cherished, like this gentle fusion of sukiyaki and shabu shabu that warms both hands and heart on quiet evenings. It’s a dish that invites you to slow down, to savor each moment and each bite, much like pausing to watch the steam rise from a cup of tea.
Ingredients
– a couple of thinly sliced beef sirloin strips
– a handful of shiitake mushrooms, stems removed
– a small napa cabbage, chopped roughly
– a bundle of fresh spinach leaves
– a block of firm tofu, cut into cubes
– 4 cups of dashi stock
– a half cup of soy sauce
– a quarter cup of mirin
– 2 tablespoons of sugar
– a splash of sake
– a few green onions, sliced thinly
Instructions
1. In a large pot over medium heat, combine 4 cups of dashi stock, a half cup of soy sauce, a quarter cup of mirin, 2 tablespoons of sugar, and a splash of sake, then bring to a gentle simmer at 180°F, stirring occasionally to dissolve the sugar fully—this forms your sweet soy broth base.
2. Tip: Taste the broth now; if it’s too salty, add a splash more dashi to balance it, as this is your only chance to adjust before cooking the ingredients.
3. Add a handful of shiitake mushrooms and a small napa cabbage, chopped roughly, to the simmering broth, and let them cook for about 5 minutes until the cabbage starts to wilt slightly.
4. Gently place a block of firm tofu, cut into cubes, into the pot, and simmer for another 3 minutes to allow the tofu to absorb some of the broth’s flavor.
5. Submerge a bundle of fresh spinach leaves and a few green onions, sliced thinly, into the broth, cooking for just 1 minute until the spinach is bright green and tender—overcooking will make it mushy.
6. Tip: Use chopsticks to gently swirl the spinach and green onions for even cooking without breaking them apart.
7. One by one, dip a couple of thinly sliced beef sirloin strips into the hot broth, swishing them back and forth for about 30 seconds until they turn pink and are just cooked through—this shabu shabu motion ensures tenderness.
8. Tip: Don’t overcrowd the pot; cook the beef in batches to maintain the broth’s temperature and avoid uneven cooking.
9. Ladle the broth and all ingredients into bowls immediately, serving hot.
Gently, the tender beef melts against the crisp vegetables, while the broth’s sweet soy depth wraps everything in a comforting embrace. For a creative twist, serve it over a bed of steamed rice or with a side of ponzu sauce for dipping, letting each component shine in its simplicity.
Conclusion
Just imagine gathering around a simmering pot with loved ones, enjoying these delightful shabu shabu recipes. We hope this collection inspires cozy dinners and new culinary adventures. Try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the warmth!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
